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obsidian-the-mayor-wine-2011

Obsidian The Mayor 2011

$45.00 $40.50 NZDPer Bottle

Save $4.50

Bright vibrant purple with crimson hues. Lifted ripe aromas of black fruits and violets with complex savoury and cedar undertones. The palate is rich and well structured with beautiful texture and supple ripe tannins. This wine is elegant and refined with a restrained power that will benefit from careful cellaring for many years.

  • 2011
  • Waiheke Island
  • Obsidian
Case sizes are sold in multiples of 6 x bottles
Categories: ,

Product Description

ACCOLADES

18.5+/20 Points
“Very dark, full, near impenetrable, purple hued ruby-red colour. The well-proportioned nose is very concentrated and packed with aromas of ripe, dark berry fruits lifted with fragrances of raspberries intermixed with violets. Nuances of oak spices and earthy black fruits emerge in the glass. Medium-full bodied, attractively lifted dark red berry fruit flavours and red floral elements are complexed by layers of exotic black fruits and spicy oak. Very fine-grained tannins underline the fruit, with lively acidity a feature, providing liveliness and energy. The structure and acidity carry through to a refined and sustained finish of spicy fruit and oak. This is a seriously constructed wine with fragrant red fruits and spices and the freshness to match roasted lamb and beef over the next 8-10+ years.”

Raymond Chan, Raymond Chan Wine Reviews, May 2012

4 ½ Stars
“Approachable young, this is a rich, very vibrant and smooth blend of cabernet franc (45%), petit verdot (33%), and malbec (22%). Matured in French oak casks (33% new), it is boldly coloured, with concentrated blackcurrant, plum and nut flavours, finely textured and smooth. Best drinking 2015+.”

Michael Cooper, Michael Cooper Winestate Magazine, July/Aug 2013

 

WINEMAKING NOTES

Cabernet Franc 45%, Petit Verdot 33%, Malbec 22%

Cellaring: Drink now or suitable for cellaring up to 10 years.

Season: An exceptionally hot dry spring was followed by a settled warm early summer. Late season became more unsettled with some rainfall events influencing harvest decisions.Harvest: Hand harvested – 16 March – 16 April 2011

Analysis: Total Acidity 6.3g/L, Alcohol 13.5 %, pH 3.81

Oak: 33% new French Oak, 67% seasoned French Oak

Bottling: July 2012, 190 dozen

VINIFICATION

The smallest batches were fermented in open top fermenters with twice daily plunging. The larger batches were handled in traditional Bordeaux style fermenters with twice daily pumpovers.

The parcels were pressed straight to oak for malolactic fermentation and remained in oak until June 2012.

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